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Pressure cooker or Instant Pot
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Vegan Masala Recipe
Veg Biryani | Vegetable Biryani Recipe
This vegetable biryani layers fragrant basmati rice with spiced vegetables, herbs and saffron. Each forkful should hold separate grains, tender vegetables and a new little burst of aroma.
Recipe by Craig LogueHow our recipes are created
30 minPrep: 5 minCook: 25 minServes 4IndianVegan
instant pot vegetable biryaniveg biryaniveg biryani recipevegetable biryani
From the kitchen
What to expect
Biryani rewards organisation: prepare the vegetables, herbs and spices before you begin. Part-cook the rice, layer with a light hand and let the sealed pot rest after cooking so the grains finish gently.
Serving idea
Best served simply
Serve hot with vegan yogurt, onion salad, or a small cucumber raita made with plant yogurt.
Useful equipment
Tools that make this recipe easier
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Recipe-specific guidance
Why this method works
Biryani depends on separate rice grains and controlled moisture. Part-cooking the rice before layering prevents it turning soft, while resting the sealed pot allows trapped steam to finish the centre without vigorous stirring.
Cues to watch for
- •Soaked basmati should be boiled only until a grain bends but still has a firm centre.
- •The vegetable masala should be thick, not watery, before layering.
- •Rest the cooked biryani before lifting gently from the side with a broad spoon.
Useful substitutions
- •Choose vegetables that hold their shape, such as cauliflower, carrot, beans and peas.
- •Use turmeric-tinted warm plant milk if saffron is unavailable.
- •Mint and coriander have different roles; use both where possible rather than doubling one.
Storage and reheating
Cool rice quickly, refrigerate within one hour and eat within one day. Reheat once until steaming hot throughout, adding a few drops of water before covering.
Cook the recipe
Method
- 1
Rinse 1 cup basmati rice until the water runs clear. Soak it in fresh water for 15 minutes, then drain well.
- 2
Heat 2 tablespoons oil in a pot, pressure cooker, or Instant Pot on medium heat. Add 1 large thinly sliced onion and cook until deep golden at the edges.
- 3
Add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds. Let them crackle, then stir in 1 teaspoon ginger-garlic paste and cook until the raw smell fades.
- 4
Add 1/2 teaspoon turmeric powder and 1 teaspoon garam masala. Stir for about 30 seconds so the spices bloom in the hot oil.
- 5
Add 1 cup mixed vegetables and 2 medium chopped tomatoes. Cook until the tomatoes soften and the masala thickens slightly and the vegetables are coated.
- 6
Stir in the drained rice, then add 2 cups water and salt to taste. Mix gently so the grains stay intact.
- 7
If using an Instant Pot, cook on high pressure for 5 minutes and let the pressure release naturally for 5 minutes before opening. In a pressure cooker, cook for 2 whistles, then rest off the heat. In a pot, cover and cook on low until the rice is done and the water is absorbed.
- 8
Rest the biryani for 5 minutes, then fluff gently with a fork. Finish with fresh coriander leaves.
Gather everything first
Ingredients
- •1 cup basmati rice
- •2 tablespoons oil (coconut or vegetable)
- •1 large onion, thinly sliced
- •1/2 teaspoon cumin seeds
- •1/2 teaspoon mustard seeds
- •1 teaspoon ginger-garlic paste
- •1/2 teaspoon turmeric powder
- •1 teaspoon garam masala
- •1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- •2 medium tomatoes, chopped
- •2 cups water
- •Salt to taste
- •Fresh coriander leaves for garnishing
A few useful notes
Notes
- •Soaking the rice helps the grains cook evenly and stay separate. Drain it well before it goes into the pot.
- •Keep the onion a deep golden colour, not pale. That colour gives the biryani its base and helps the masala taste rounded.
- •If your vegetables are soft-cooking, add them closer to the rice stage so they do not turn mushy.
- •For leftovers, cool the biryani quickly and refrigerate in a covered container for up to 3 days. Reheat with a spoonful of water over low heat.
- •A small bowl of unsweetened vegan yogurt or cucumber salad works well if you want something cool alongside it.
Learn the technique
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